Boeuf Bourguignon

Ingredients

Beef chuck roast

2 pounds, cut into 1.5-inch cubes

Salt

to taste

Black pepper

to taste

Bacon

4 slices, chopped

Onions

2, chopped

Carrots

2, sliced

Garlic

4 cloves, minced

Mushrooms

8 ounces, sliced

Butter

2 tablespoons

Flour

2 tablespoons

Red wine (preferably Burgundy)

750 ml

Beef broth

2 cups

Tomato paste

2 tablespoons

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Bay leaves

2

Fresh parsley

for garnish

Instructions

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Season the beef cubes generously with salt and pepper. In the same pot with the bacon fat, brown the beef on all sides in batches if necessary, about 5-7 minutes per batch. Remove the beef from the pot and set aside.
3. Add the chopped onions, sliced carrots, minced garlic, and sliced mushrooms to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to coat, cooking for an additional 1-2 minutes to eliminate the raw flour taste.
5. Return the browned beef and crispy bacon to the pot. Pour in the red wine, beef broth, and add the tomato paste, thyme, bay leaves, and additional salt and pepper to taste. Stir well to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, or until the beef is tender and the flavors meld beautifully.
7. Once cooked, remove the bay leaves and discard. Taste the stew and adjust the seasoning if needed.
8. Serve the Boeuf Bourguignon hot, garnished with chopped fresh parsley. It pairs wonderfully with creamy mashed potatoes, crusty French bread, or even buttered noodles.